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Piccalilli
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| Now for the special recipe that Gramma Jake passed down to my mother and now to you !! It might have been modified over the years because Gramma Jake never put anything in writing and part of the process calls for " taste tests". I also plan on giving you Nana's grinder. You could use a food processor, but it would not be the same. Basically remember that you would use one half as much onions as green tomatoes and one half as much cider vinegar as granulated sugar. |
1. Start with grinding your green tomatoes and place them in a large pot. (cut the tomatoes in half and core the tops) make sure you have a bucket under the grinder to catch the juice.( ie) 14 lbs.
2. Next grind the onions using the same technique. Place the onions in a separate pot. ( ie) 7lbs
3. Once this process is complete, salt the tomatoes "to taste" and let it set overnight. ("To taste" means until you taste a bit of salt in the mixture - could be up to 1/2 cup of salt)
4. Next morning pour off the liquid in the green tomatoes and then add the onions to the pot with the tomatoes (don't pour off the onion juice.)
5. Add: 1. small bunch of celery ( chopped fine) 4 cups
2. two small hot red peppers. Italian type. Dice the peppers real fine and be careful not to go to the bathroom w/o getting the oils off your hands !!
3. 1 package of pickling spice tied in a cloth. (McCormick) or other brand.
4. 2 1/2 cups of sugar mixed with 1 1/4 cups of cider vinegar
Next : cook @ low heat until celery is no longer crunchy to taste. Now it's time to taste, if your mouth waters it's ready for placing into canning jars.
Make sure your jars are clean and placed into boiling water along with the lids for a over a minute then start spooning the mixture into the jars and let cool.
This recipe normally makes 16 pints enough to last two weeks ???
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